¼ c. all-purpose flour½ tsp kosher salt½ tsp garlic powder½ tsp onion powder¼ tsp black pepper1 lb ground pork sausage2 Tbsp butter3 c. whole milk
While biscuits are baking, prepare gravy.
Heat a large nonstick skillet over medium heat. Add ground pork to skillet and brown, breaking up sausage as it cooks with spatula, about 5 minutes.
When sausage is browned, drain off grease.
Add the butter to the skillet with pork sausage and let it melt. Then add flour, salt, garlic powder, onion powder and black pepper to the skillet. Stir and cook until the flour is absorbed, 1 to 2 minutes.
Slowly whisk in the milk to skillet, then turn up the heat to medium-high to bring to a boil.
Reduce heat and simmer mixture, stirring occasionally, until the gravy is thickened, about 5 minutes.
Split biscuits in half and serve sausage gravy on top.
The leftover gravy will keep well in the refrigerator for a few days. Just keep it in an airtight container. When you warm it up, you might need to add a splash or two of milk to thin it since it will thicken up when it’s cold.
CAN YOU MAKE BISCUITS AND GRAVY AHEAD?
You can make the gravy up to a day ahead and warm it up on the stove when you’re ready to make it. You can also bake the biscuits ahead of time, but I think they’re best warm from the oven!
Calories: 660kcal (33%), Carbohydrates: 33g (11%), Protein: 26g (52%), Fat: 47g (72%), Saturated Fat: 18g (113%), Trans Fat: 1g, Cholesterol: 118mg (39%), Sodium: 1244mg (54%), Potassium: 562mg (16%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 565IU (11%), Vitamin C: 1mg (1%), Calcium: 224mg (22%), Iron: 3mg (17%)
© Julie’s Eats & Treats™